Fans of picnics in nature often think about how to marinate pork kebabs so that the meat is juicy and well-soaked. Marinating meat at home is not as simple a process as it seems, and requires taking into account some important nuances.
Before marinating pork skewers, it is important to prepare the right amount of meat and suitable dishes for this. Quite often, a mistake is made when several kilograms of pork are marinated in one large container. For the meat to be juicy and well saturated, one common container is not enough. Divide it into several 1-2 kg portions and spread over several bowls.
Be sure to cut the meat into small pieces, on average, 5-7 cm in diameter. So they will be soaked better and faster. Remove bones, veins and lard immediately, as these will complicate the process of preparing a kebab and make it less tasty. Carefully divide the first layer of meat, consisting of several pieces, into the containers. Sprinkle with coriander, allspice and bay leaves, and freshly chopped onion rings. Stir and lay out so that the pieces are not too close to each other. Place the next layer of meat on top and sprinkle with spices as well.
If you want to marinate pork skewers to keep the meat juicy, probably the most important ingredient is the marinade itself. Medium fat mayonnaise is best suited for this role (some people prefer to use homemade mayonnaise). Those who argue that such a shish kebab will surely burn and turn out to be too fat, will be wrong. In fact, it is important to add a small amount of mayonnaise so that it only covers the top of the meat container and then mix thoroughly. Thus, the marinade will consist of almost equal proportions of mayonnaise, spices and pork's own juice. The meat will soak well, but will not become too greasy or smell like vinegar.
The final straw is a little semi-sweet red house wine. After that, all containers with meat must be covered with a lid and placed in a cool place. A cellar or basement is best suited for this. If you are using a refrigerator, too low a temperature can slow down the marinating process of the meat, and then it will not saturate enough. It is recommended to keep the kebab in the basement or cellar during the day. In the refrigerator - two days. Thus, you need to start marinating pork kebabs in advance, and not on the eve of a picnic, as is often done. Only if all the stages and terms of marinating are observed, the meat will turn out to be really soft and juicy.
